Author: black dog tech

In celebration of the feast of the Epiphany in Ireland, January 6th is marked by Nollaig na mBan or Women’s Little Christmas. On this day it is the tradition in Ireland for the women to get together and enjoy their own Christmas, while the men folk stay at home, look after the children and handle all the chores!

Join us Friday, January 19th

Our event is being held a little later in the month so that we can welcome our special guest, Kate Hanrahan who hails from Dublin and is Jameson Irish Whiskey’s Brand Ambassador. Kate will help us celebrate in true Irish style along with vocalist, step-dancer and fiddler Paige Ballagh who will doubtless bring the celebration to life!

Let’s make this an annual event! Influenced by the Emerald Isle, here are the a la carte menu specials we are serving:

$45.00 each

Call 519-565-2326 To Book Your Tickets

Make a dinner reservation for you and your friends on October 18th for Restaurants for Change!

The Black Dog Village Pub & Bistro is proud to be supporting Restaurants for Change, an annual event where 90+ restaurants in 19 cities across Canada donate all proceeds from dinner service, including gratuities, to support healthy food access and empowering food programmes offered by Community Food Centres Canada and its partners.

On Saturday, March 14th, at 7:30 pm,
we are thrilled to announce the return of
Kettle’s On, our favourite Celtic-inspired musicians!

Then, on Tuesday, March 17th, 7:30 pm,
Celebrate St Patrick’s and all things Irish with our traditional session musicians, flautist Kate Johnson and fiddler Benson Brown, from the ceili’s on the verandah during the summer months!

On each of these dates, you can enjoy our Irish-inspired a la carte specials:

Spend an evening with Gordon Ramsay and Jamie Oliver!!!
Well, their food anyway – what better way to usher in the New Year with all the pomp and ceremony it warrants than with a special group of dishes whose pedigrees stem from two of England’s finest chefs?

Ted is thrilled to present his “favourite” brew now available at The Black Dog, the only establishment west of Mississauga to have it. Classified as a red Flemish ale, this distinctive beer is the perfect accompaniment to strong cheeses or rich meat dishes. Remember, you can always ask for a sample of this or any of our quality brews.

If you are lucky enough to have rhubarb popping up in your backyard (and didn’t we all used to?) this is the dessert to showcase it. Fools are lovely old-fashioned sweets that are simple to make. They can be based on just about any fruit you can think of. This version is a little less rich than most because of the addition of yogurt. If you use forced greenhouse rhubarb, decrease the amount of sugar slightly. Serve with crisp butter biscuits or biscotti. This recipe is from my book, A Year in Niagara, sadly out of print but still available from me, Kathleen, at the Black Dog.

1 1/2 lbs rhubarb, trimmed, chopped

1/2 cup soft brown sugar, packed

2-inch piece fresh ginger, finely chopped

1/2 cup whipping cream

1/4 cup plain yogurt

2 tsp pure vanilla extract

Preheat oven to 350F. Combine rhubarb, sugar and ginger in shallow baking dish. Bake for about 30 minutes, stirring occasionally. When cooked through and tender, transfer to a large bowl to cool.

Whip the cream until thick, then whip in the yogurt and vanilla until well blended. Fold the cream mixture into the cooled rhubarb. Spoon into parfait glasses.